Yield: 6 baked donuts
Preheat oven to 350 degrees F. Lightly coat donut pan with cooking spray. Set aside.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar.
In a small saucepot, melt butter over medium heat. Continue to cook until butter until butter smells nutty and fragrant. The milk solids in the butter will turn rich brown in color. Remove from heat and allow to cool in small bowl.
In another bowl, whisk together egg, apple cider, and milk. Add wet mixture to dry flour mixture. Pour in cooled butter. Follow with grated apples. Stir to combine but until there are no more dry streaks of flour. Do not overmix.
Spoon batter into prepared donut pan. Fill molds almost to the top with batter. Bake for 8-10 minutes until donuts have puffed. Remove from oven and allow to cool in donut pan for 3 minutes before inverting and unmolding. Allow donuts to cool to room temperature on wire rack
To make cider glaze: whisk together confectioners' sugar, ground cinnamon, milk, and apple cider until smooth. Allow to sit for 3-5 minutes to thicken. Stir before using. Dip cooled donuts into glaze. Place glazed donuts on wire rack to allow glaze to set.
BROWN BUTTER DONUTS ADAPTED FROM JOY THE BAKER